Name: Country chicken and vegetable pie
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 500 gram chicken breast fillets, coarsely chopped; 1 medium brown onion, coarsely chopped; 1 large carrot, coarsely chopped; 1 celery stalk, trimmed, coarsely chopped; 150 gram button mushrooms, thickly sliced; 2 large potatoes, coarsely chopped; 1 tablespoon plain flour; 1/2 cup (125 millilitres) dry white wine; 1 cup (250 millilitres) chicken stock; 1/3 cup (80 millilitres) pouring cream; 1/2 cup (60 grams) frozen peas; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 sheet puff pastry; 1 egg, lightly beaten

Country chicken and vegetable pie

This delicious and hearty chicken and vegetable pie is a complete and easy one-pot meal that can be prepared in advance and popped into the oven when the troops get restless.

Serves 4

Cook

50M

Ingredients

2 tablespoon olive oil

500 gram chicken breast fillets, coarsely chopped

1 medium brown onion, coarsely chopped

1 large carrot, coarsely chopped

1 celery stalk, trimmed, coarsely chopped

150 gram button mushrooms, thickly sliced

2 large potatoes, coarsely chopped

1 tablespoon plain flour

1/2 cup (125 millilitres) dry white wine

1 cup (250 millilitres) chicken stock

1/3 cup (80 millilitres) pouring cream

1/2 cup (60 grams) frozen peas

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 sheet puff pastry

1 egg, lightly beaten

Method

1.Preheat oven to 220°C. Oil 1.5-litre (6-cup) ovenproof dish.

2.In a large saucepan, heat half the oil; cook chicken until browned lightly. Remove from pan.

3.In the same pan, heat remaining oil; cook onion, carrot, celery and mushrooms, stirring, until vegetables soften. Add potato, cook 1 minute. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in wine; boil, stirring, 1 minute. Return chicken to pan with stock; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes until potato is tender. Stir in cream, peas and parsley; season to taste. Cool.

4.Spoon mixture into dish. Top with pastry. Trim edge; brush pastry with egg. Bake pie about 20 minutes or until browned lightly.

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